Cornbread Southern Style Ala Nita Recipes

Steps:

• Preheat Oven to 425 Degrees F.
• Grease a 9 X 13 pan and set aside.
• In a saucepan over low heat, melt butter, but do not burn.
• Add onion and saute over medium heat for about 3 minutes.
• Add celery and continue sauteing for another 2 or 3 minutes or until onions are soft and somewhat translucent.
• Do NOT brown.
• Remove pan from burner and set aside.
• (Turn burner off.) In a large bowl or pan, combine breads, green onion, parsley and rest of seasonings.
• Add sauteed onions, celery and drippings.
• Mix well.
• Add eggs, chicken broth or stock and melted butter.
• Mix well.
• Stuffing mixture should be"wet" and thick like cake batter or soup.
• Add water if needed, but not too much.
• Pour stuffing mixture into greased pan and bake for about 40 minutes.
• Nita's Note: I do NOT add sage or boiled eggs to my dressing.
• Sage is not traditional in my family and many people do not like it.
• Boiled eggs toughen and"weep" when reheated.
• Eggs are better added to the bread when it is made.
• I do not"stuff" chicken or turkey.
• This is again, not traditional in our family.
• Now we are told by the health department folks that doing so can be dangerous and lead to food poisoning.
• Cornbread Dressing is served as a side dish with sliced or pulled chicken or turkey, cranberry sauce and gravy-- Either giblet gravy, or cream of chicken or turkey gravy.
• ENJOY!

Steps:

• Preheat a 8 or 10 inch heavy skillet (seasoned black iron is great!) in 375°F oven.
• Or, grease an 8x8x2-inch baking pan.
• In a large bowl, combine boiling water with Cornmeal Mix. Stir in well.
• Allow to sit about 3 to 5 minutes to absorb the water and burst the corn meal.
• Combine this mixture well with the remaining ingredients except baking soda.
• Add buttermilk slowly.
• Batter should be smooth and wet, but don't over mix.
• When mixed, just before pouring batter up, mix in the pinch of baking soda.
• Immediately pour batter into preheated oven and hot skillet or pan.
• Bake for about 40 minutes or until golden brown.
• Remove from pan and serve.

Steps:

• Preheat the oven to 425 degrees F and position a rack in the middle. Butter an 8-inch-square baking pan.
• Melt the butter in the microwave in a microwave-safe dish in three 15-second intervals on high or in a small pan on the stove. Set it aside to cool.
• In a bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt.
• In a large bowl, whisk together the buttermilk and the eggs. Add the melted butter. Add the flour-cornmeal mixture and stir just until combined. Pour the batter into the pan. Bake until the cornbread just begins to brown and a toothpick inserted in the center comes out clean, 18 to 23 minutes. Cool for about 10 minutes before serving.

Steps:

• Put the skillet in the oven and preheat to 375 degrees.
• Combine the dry ingredients except for the baking soda in a bowl.
• In another bowl, mix the buttermilk and the baking soda.
• Set aside.
• In a small bowl, beat the egg with the sugar until combined.
• Add the oil and mix until combined.
• Pour this mixture into the buttermilk/baking soda, and mix.
• When the oven is preheated, toss the butter into the skillet and let it melt.
• Meanwhile, pour the wet ingredients into the dry, and mix in as few strokes as it takes to just make the dough come together.
• Pull the skillet out of the oven, swirling to get the butter covering the bottom and up the sides of the skillet.
• Pour the batter immediately into the pan, smoothing the top, then back into the oven for about 25 minutes, or until golden brown and pulled away from the sides of the pan.
• Turn out onto a cutting board, cut into wedges and serve.
• NOTE: IMNSHO- cornbread isn't worth making if you don't make it in a cast-iron skillet.
• It may just be my upbringing, but it tastes better somehow.
• And please do not add the baking soda to the dry ingredients.
• I can't explain why, but adding it to the buttermilk makes a big difference in the texture.

Steps:

• In a large pasta pot or Dutch oven, bring about 2 quarts boiling water to boil.
• Add table salt.
• Cook just long enough for pasta to be el dente.
• Consult pasta package.
• Drain in a colander when pasta is done.
• Then place over a little boiling water to keep it hot.
• In a heavy saute pan over low heat, melt butter.
• Add garlic and stir in until the garlic is soft but NOT browned about- 1 minute.
• Add flour and stir in well to make a roux, but DO NOT BROWN.
• Add wine and cook for about 1 minutes.
• Add clams, cover with a tightly fitting lid.
• Cook for a couple of minutes.
• Reduce heat and add cream and parsley.
• Continue cooking until the liquid is reduced by about one fourth.
• Place piping hot linguine in warm indivual serving bowls.
• Divide sauce over linguine.
• Serve with grated fresh parmesan cheese and Italiah Herbs for sprinkling as desired at the table.
• Serve with a fresh salad and garlic and butter French Bread.
• ENJOY!

Steps:

• In a large bowl mix together the corn meal, flour, salt, and baking powder.
• In a separate bowl mix together the eggs, butter, and buttermilk. Add to the dry ingredients and stir until well blended.
• Heat a dry 12 inch cast iron skillet over high heat for 2 minutes. Add corn oil to skillet, swirl oil around to coat bottom and sides. Leave remaining oil in pan. Return to high heat for 1 minute.
• Pour the cornbread batter into the skillet and cook on high heat until bubbles start to form in the center. Remove from stove.
• Bake in a preheated 400 degree F (200 degree C) oven for 40 to 50 minutes, or until a knife inserted into the center comes out clean. Serve warm.

Steps:

• Preheat Oven to 375 Degrees F.
• If you have a large seasoned black iron skillet, add 3 tablespoons oil to it and place it in the oven while it heats.
• Otherwise, place oil in a baking pan to heat.
• In a medium bowl, combine meal, salt, sugar.
• Add HOT water, stir in and let sit about 5 minutes.
• Add lightly beaten egg.
• Stir in to combine.
• Add buttermilk or milk and mix well.
• Add melted butter, bacon drippings or oil.
• Mix well.
• Remove baking pan from oven with hot pads.
• Stir in the 1/8 teaspoon baking soda into cornbread mixture.
• Pour mixture into hot oiled pan.
• Place in preheated oven and bake at 375 Degrees F.
• for about 40 minutes, or until golden brown.
• A clean toothpick stuck in the center should come out clean.
• SERVE CORNBREAD HOT WITH BUTTER.
• ENJOY!

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.
• In a medium bowl combine muffin mix, corn, eggs, yogurt and milk; stir just until moistened. Pour into prepared pan.
• Bake in preheated oven for 20 minutes, or until golden brown.
• Meanwhile, in a large saucepan over medium heat, melt butter and saute onion, celery, green pepper and garlic. When onions are tender stir in thyme, basil, oregano, salt, pepper, cayenne and broth. Bring to a boil and then remove from heat.
• Crumble the cornbread and stir into broth mixture; mix well. Add more broth or more bread, as necessary, to achieve desired consistency.